Ingredients

Group Filling
Ingredient
KG
Weight (%)
Almond Flour
0.175
100
Sugar
0.150
85.71
Water
0.040
22.86
Icing Sugar
0.038
21.71
Egg white
0.025
3.07
APITO BUTTA VANILLA ESSENCE
0.003
1.71
Total Weight: 0.431
Group Topping
Ingredient
KG
Weight (%)
FINO COFFEE BOY PART 2
0.250
-
BAKELS DAIRY BLEND
0.083
-
Water
0.042
-
Oil
0.042
-
APITO BUTTA VANILLA ESSENCE
0.044
-
Total Weight: 0.461
Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.700
700
All Purpose Flour
0.300
300
BAKELS SWEET DOUGH BLEND
0.200
20
Sugar
0.065
6.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Evaporated Milk
0.200
20
Egg Yolk
0.110
11
Water
0.350
35
BAKELS DAIRY BLEND
0.100
10
Total Weight: 2.045

Method

How to do it:

1. For the filling, gently heat the sugar and water in a pan. Stir constantly until the sugar is dissolved. Bring to a boil.
2. Boil until the syrup reaches 116°C (soft ball).
3. Remove the pan from the heat and lightly stir until the sugar begins to grain.
4. Stir in the ground almonds.
5. Add the lightly beaten egg white and return to low heat. Cook gently for two minutes.
6. Remove from heat and mix in Apito Butta Vanilla.
7. Transfer to a mixing bowl with paddle attachment and paddle for 1 minute while adding powdered sugar. Set Aside.
8. For the Topping, cream the coffee boy and butter for 6 minutes. Add the water, oil and Apito Butta Vanilla and mix for another 1 minute. Set Aside.
9. Finally, for the bread dough place everything except for the butter in the mixer with hook attachment.
10. Mix on low speed for 2 minutes.
11. Add the butter and develop thoroughly.
12. Remove from mixing bowl and rest for 12 minutes.
13. Scale and add filling. Proof.
14. Pipe the Vanilla topping and bake until light brown in color.

Ingredients

Group Filling
Ingredient
KG
Weight (%)
Almond Flour
0.175
100
Sugar
0.150
85.71
Water
0.040
22.86
Icing Sugar
0.038
21.71
Egg white
0.025
3.07
APITO BUTTA VANILLA ESSENCE
0.003
1.71
Total Weight: 0.431
Group Topping
Ingredient
KG
Weight (%)
FINO COFFEE BOY PART 2
0.250
-
BAKELS DAIRY BLEND
0.083
-
Water
0.042
-
Oil
0.042
-
APITO BUTTA VANILLA ESSENCE
0.044
-
Total Weight: 0.461
Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.700
700
All Purpose Flour
0.300
300
BAKELS SWEET DOUGH BLEND
0.200
20
Sugar
0.065
6.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Evaporated Milk
0.200
20
Egg Yolk
0.110
11
Water
0.350
35
BAKELS DAIRY BLEND
0.100
10
Total Weight: 2.045

Method

How to do it:

1. For the filling, gently heat the sugar and water in a pan. Stir constantly until the sugar is dissolved. Bring to a boil.
2. Boil until the syrup reaches 116°C (soft ball).
3. Remove the pan from the heat and lightly stir until the sugar begins to grain.
4. Stir in the ground almonds.
5. Add the lightly beaten egg white and return to low heat. Cook gently for two minutes.
6. Remove from heat and mix in Apito Butta Vanilla.
7. Transfer to a mixing bowl with paddle attachment and paddle for 1 minute while adding powdered sugar. Set Aside.
8. For the Topping, cream the coffee boy and butter for 6 minutes. Add the water, oil and Apito Butta Vanilla and mix for another 1 minute. Set Aside.
9. Finally, for the bread dough place everything except for the butter in the mixer with hook attachment.
10. Mix on low speed for 2 minutes.
11. Add the butter and develop thoroughly.
12. Remove from mixing bowl and rest for 12 minutes.
13. Scale and add filling. Proof.
14. Pipe the Vanilla topping and bake until light brown in color.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Semi-lean

Finished Product

Finished Product

Soft Roll

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